Brisket

About This Cut

Brisket comes from the breast and lower chest of the cow, just below the chuck. Because cattle don't have collarbones, the brisket muscles support a significant portion of the animal's weight, making them exceptionally tough and loaded with connective tissue. With the right low-and-slow treatment, that toughness transforms into extraordinary tenderness and a deeply smoky, beefy flavor.

Commonly Used In

• Texas-style smoked BBQ brisket
• Jewish braised brisket (often with onions and wine)
• Corned beef and Reuben sandwiches
• Pastrami
• Vietnamese pho (as a slow-simmered broth component)

Fun Facts

• Brisket is a cornerstone of Texas BBQ culture — pitmasters may smoke it for 12–18 hours
• It's the traditional cut used for corned beef and pastrami
• Comes in two parts: the flat (leaner) and the point (fattier, more flavorful)
• The "bark" — the dark, crispy crust that forms during smoking — is prized by BBQ enthusiasts

Best Cooking Methods

• Smoking
• Braising
• Slow roasting